Rustic peppers olives and capers
Instructions
Wash and peel the peppers and cut them into strips.
In a Pan fry the garlic in the olive oil and, when it is browned, add the peppers into pieces with a little water.
You braise the peppers over a medium heat and covered container; almost finished cooking add the olives, capers and vinegar.
Continue cooking for another 10 minutes to allow vinegar to evaporate.
These peppers are delicious served at room temperature and are best when eaten the next day.
Ingredients and dosing for 4 persons
- 2 sweet yellow peppers
- 1 red pepper
- 1 clove of garlic
- 50 g of pitted black olives
- 1 tablespoon of capers
- 1/2 cup of wine vinegar
- 4 tablespoons of olive oil extra virgin